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Ourida’s Algerian Mderbal Aubergine

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  • Chef: Ourida
  • Type: Algeria
  • Serves: 4
  • Cost: £6 for whole dish

This week saw the launch of our second recipe kit in our pantries. The Healthy Living Platform Recipe Kits are a showcase of the fantastic, healthy recipes that we have in our diverse community. Each month we will be launching a different recipe kit from someone different in the community. If you are interested in getting involved in this exciting project, please email info@healthylivingplatform.org


Ourida, food ambassador says: “I am from Algiers in Algeria, North Africa. My country is famous for it’s variety of dishes. I learned to make this dish from my mother and grandmother. This is a summer recipe and we tend to eat it with bread but you can also eat it with pasta or rice. The dish can be made with meat, but Algerian families try to do it with only vegetables as it is cheaper. I didn’t like aubergine but the way they cooked it in this dish got me to eat it, because I love the spice caraway and I eat every dish with this”.



1 tablespoon of tomato puree

3 aubergines

2 medium tomatoes

1 can of chickpeas

5 garlic cloves

½ tsp black pepper

½ tsp caraway

1 tsp paprika,

¼ tsp chilli flakes

Salt (to taste or ½ tsp)

1 cup of water (300ml)

1 tsp of white vinegar

Half a bunch of fresh coriander, chopped (20 g)

Olive oil (8 tbsp)

400 grams of wholewheat spaghetti



  1. Pre-heat the oven to 180°C (160 Fan)
  2. Start by cutting the aubergines into 2cm thick slices. Transfer them onto a baking tray and season them with the salt and toss them in 5 tbsp of the olive oil. Roast them in the oven for 20-30 minutes (turning halfway) or until golden and soft. Once they are cooked, remove from the oven.
  3. Put a large pan of water onto a boil on the stove (for the pasta). Once boiling, add the pasta and reduce to a simmer and cook according to the packet instructions or until “al dente”.
  4. Add the remaining 3 tbsp of the olive oil to a pan to heat up. Grate both the garlic and tomato and add them into the pan, together with the tomato paste. Cook on medium heat for about 5 minutes.
  5. Next, add the chickpeas, two thirds of the chopped coriander and the spices (chilli flakes, caraway seeds, pepper, paprika). Season with additional salt according to taste.
  6. Add the cup of water to the pan and cook for 5 to 10 minutes (stirring from time to time) until the sauce thickens.
  7. Once the sauce has thickened and is smooth, add the cooked aubergine into the pan, together with the vinegar, and cook for another 2-3 minutes.
  8. Serve in large bowls by adding a portion of the pasta, a large spoonful of the Aubergine mixture, and sprinkle with the remaining coriander.